Hawaiian Cake Recipe

Estella Traeger of Milwaukee, Wisconsin dresses up a boxed yellow cake mix with pineapple, coconut and a delightful blend of instant pudding, cream cheese and whipped topping. "This is a favorite dessert that suits any occasion. Try it once and you're sure to make it again," she promises.

Directions

In a large bowl, combine milk and pudding mixes; beat in cream cheese until smooth. Fold in whipped topping. Spread over cooled cake. Top with the pineapple, cherries, coconut and walnuts. Store in the refrigerator.Yield: 16-20 servings.

Originally published as Hawaiian Cake in Quick Cooking
March/April 1998, p14

"This is soooo good! It has great flavor. I took this to a carryin at work. It would be hard to store this cake in the refrigerator since it is made on a large cookie sheet and with all the loose topping it would be hard to cut up and store in smaller containers. But it is a great cake for get togethers!"